Another day of framing a culinary journey. Menjars de la Terra continues its regional tour through Baix Vinalopó and made its fourth stop on Thursday at Matola in Elche, a restaurant that shares its name with the district that hosted the event the day before. The day stood out with a beautifully balanced menu focused on options sourced from the land, a point emphasized by the Matola manager, Fran Mora. The cuisine centers on traditional, home-style cooking, and this philosophy is clearly reflected in the menu crafted for the event.
More than a hundred guests filled the Matola rooms to savor the remarkable lineup.
To whet appetites, diners sampled the tapa known as Tosta de pipes i carases, a local favorite featuring ñora, capellán, and regional tomatoes. Details remained faithful to the product, with a delicious Red tuna tartare accompanied by mollar pomegranate as a local touch, followed by sautéed artichokes from the Elche garden with squid. The quality of the raw materials was evident throughout.
Head chef Loli Antolino led the kitchen, always maintaining focus and precision.
The standout dish, a lavish Oxtail Cannelloni, charmed even the most discerning palates with its pomegranate seeds and a special sauce. A refreshing green salad of escarola, celery, olives, and raw artichokes complemented the main course nicely.
From the kitchen, the Tosta de pipes i carases made another appearance.
Fully immersed in the work, participants enjoyed the famous Matola Iberian neck and rice with vegetables. The rice was at peak flavor and texture, with a seasonal emphasis on vegetables. For dessert, the menu closed with Jijona liquid nougat oil, delivered directly from Pablo Garrigós, a collaborator noted for long-standing partnerships.
Squid sautéed with artichokes provided a light, savory interlude before the final courses.
As Fran Mora explained, innovation can happen with some dishes, but people love to eat. The emphasis remained on family-style and local cuisine, a philosophy reflected from the first course to the last. The menu consistently highlighted ingredients from the Elche garden.
Another signature dish, Red tuna tartare with molar pomegranate pearls, represented the ongoing celebration of local products and their versatile use.
The Menjars de la Terra initiative, organized by INFORMACIÓN in cooperation with the Provincial Council of Alicante, aims to celebrate the province’s gastronomic richness and to elevate local products and the many restaurants that promote and develop them.
Owners and managers, including Matola’s, noted a steady call from guests coming from outside the town who sought to dine on the day. The organizers were thanked for the initiative, which created meaningful impact across the region.
A notable moment came from Caridad Martínez, Councilor for Commerce and Hospitality of the Elche City Council, who enjoyed the exquisite menu. She observed that more initiatives to promote restaurants help provide visibility to lesser-known venues and invite visitors to explore new culinary spaces beyond their usual choices. She also noted that one of the keys to Menjars de la Terra’s success is encouraging restaurants to push beyond their comfort zones, inviting visitors from other provinces to discover local eateries they might not otherwise encounter.
Another highlight featured Vegetable rice with Iberian neck, a dish that underscored the hands-on approach to regional flavors. The growing use of a molar pomegranate, a product with Protected Designation of Origin, was highlighted as a valuable regional crop worthy of greater recognition by the city and its expanded restaurant network.
As the week concluded, the group reflected on the trajectory of Menjars, with hopes for continued promotion of local gastronomy across the city and its districts, ensuring that local markets and kitchens remain vibrant and visible to residents and visitors alike.